[Sca-cooks] Salt trenchers

[Johnna Holloway]

I think your "salt trenchers" are probably phrases where the comma has  
been dropped out.

"thaforenamed Yeoman of the Ewrie : and all other Boordes and  
Cubberdes must be made redy by the Yeoman of the Pantry, with Salt,  
Trenchers, and Bread."

from Antiquitates culinariae or Curious tracts relating to the  
culinary affairs ...
  By Richard Warner
"then set on bred, salt, trenchers & they are seated."

from Hugh Rhodes's Book of Nurture as found in The babees book:  
Aristotle's A B C, Urbanitatis, Stans ..., Issue 32, Part 1  edited by  
Frederick James Furnivall.

"The Folio version of The Spanish Curatehas marginal comments calling  
for 'a Table ready covered with cloath, Napkins, Salt, Trenchers and  
Bread' at the ..."
from Banquets set forth: banqueting in English Renaissance drama

  By Chris Meads

The salt containers for a table weren't made of bread. Examples can be  
found in museums. A search under medieval salt containers will point  
the way. Or check out this article:

http://www.ascasonline.org/articoloGENNA106.html

Johnnae

On May 2, 2011, at 9:34 AM, tudorpot at gmail.com wrote:

> I came across a reference on the florilegium to "salt trenchers".  
> For the feast I am doing in June, I'd like to make a salt trencher  
> for each table. From what little I have found, it appears that bread  
> is baked with a depression in the top. My current theory - not  
> supported by any evidence, is that the loaf is formed, and a small  
> round item e.g. small pottery dish is pushed into the top and then  
> the bread is baked. Not sure if I have to leave the item in the  
> bread while it is baking or if just making the depression will be  
> sufficient.
>
> Theadora